All of the flavors of pumpkin pie in breakfast form – Pumpkin Pie Overnight Oats. Enjoy dessert for breakfast without the guilt!
I am apologetically OVER summer. I seriously just can’t take it anymore. I know, I know. Living in a place where winter is here 8 months out of the year, I should be thrilled that summer is sticking around this late. But, I’m not. And I’m not sorry about it.
I just want to live in a place where the temperature ranges between 55 and 75 all year round. And where sweater weather is the norm. IS THAT TOO MUCH TO ASK?! Real question: does a place like this exist? Where? Tell me because if it’s 85 and humid for one more day, I am OUT.
P.S. Have you heard the song Sweater Weather by The Neighbourhood? I’m obsessed. Obsessed with the song. And The Neighbourhood. Seriously, check it out.
As you know, yesterday was the first day of fall, which mean you summer-lovers can’t be mad that I’m posting a pumpkin recipe. You can’t – it’s a rule! And if you saw this, you know I’ll be posting an apple recipe next week. So get ready folks, fall is here.
Now that I’ve gone on a little rant about fall, let’s get down to business. (<— please click on that link and skip ahead to 0:25, trust me.) If you’ve been a part of society at all for the past few years, you have probably come across thousands of recipes for overnight oats; and hopefully you have made them before! Overnight oats are my jam. They are totally customizable, easy to prep at the beginning of the week / the night before, and are perfect for those mornings when you’re running out the door.
And because it’s finally FALL, I’ve got pumpkin pie on my mind and pumpkin spice in my overnight oats. These pumpkin pie overnight oats are creamy and delicious; plus I topped them with unsweetened coconut and pepitas for a little crunch. Nothing is better than dessert for breakfast.
What is your favorite flavor of overnight oats? Mine is obvi pumpkin pie.
If you make these pumpkin pie overnight oats or any of my recipes, don’t forget to post a picture social media and use the hashtag #imhungrybynature for a chance to be featured!
- ½ cup rolled oats
- ½ cup unsweetened almond milk (I prefer Califia Farms.)
- ½ cup pumpkin puree, not pumpkin pie filling
- 1 teaspoon chia seeds
- 1 Tablespoon maple syrup
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla
- Place all ingredients in a bowl and mix to combine.
- Place in the fridge overnight and enjoy!
Gimme a big ol’ bite of THAT any day of the year.